The Tavern

[RVW]

vodka is pure alcohol mixed back down with water, the end

the better the vodka the less taste other than ethanol you get.

thats why vodka is not simply distilled at 40% because if you do your mash with sugar then you would get rhum.

they make vodka with any fermentable they wish...distill it as pure as possible, then mix down

[Brennus]

Well, its ok to get a little drunk after a long day or to relax. Not to get wasted hammered and black the fuck out. Everclear is for mixing drinks but take a shot or 2 and you'll be alright!

[Shadilay]

Interesting. But the malt flavor was real in my mind. Memes aside, I do think vodka like Russian Standard have a crisp maltiness to them. If I'm just making that shit up, then fuck me I guess I'll never drink vodka again.

[Shadilay]

I didn't word my post very well. I meant to say that if you're going to get drunk, do it in a manner where you can actually taste and enjoy what you're drinking. I will never understand why anyone would want to do a shot of Everclear.

[ArtiIntel]

And this would be the result of your meager kick. Lol

[ArtiIntel]

Hey i saw that bottle once. Later on i woke up in a ditch three countys away. lol

I had a run in with this devil piss also. Me = dumb kid "that shit wont burn (pours in hand and lights) whoops!!
I had to run outside and bury my hand in a snow bank.

[Brennus]

That's a good point one of my personal favorite drinks are screwdrivers - OJ/Vodka. And then I jam out to Skrewdriver lmao

[RVW]

no you dont make this up, maybe its a very little tinge of aroma that pass thru the distillation (as acohol cannot be distilled 100% pure its not chimically possible, if i remember well the max is 97.something %)

so its probably passing thru via one of those compunds...therefore giving it the signature taste you describe

also those vodka are most of the time made with a potatoes mash so maybe(probably) this fermentable produce that particular coumpound...the maltiness is probably a compound created via the potatoes starch just like malt is a starch

[Shadilay]

If you like brandy, I recommend you try the "Sidecar" cocktail. It has a great orange flavor + a nice tart kick from lemon juice and it's rounded off by the warm, full-bodied flavors of brandy.

Official reciple is:
1.5 oz brandy/cognac
.75 oz orange curaçao (I think "Cointreau" is the best but it's pricey)
.75 oz lemon juice

But I like to bump it up to 2 oz of brandy otherwise it's too sweet for me. And if I'm in the mood for some herbal flavors, I'll put 1 or 2 dashes of orange bitters or Peychaud's bitters in it.

[Brennus]

I'm rather limited in my alcohol choices at 19 lol but that sounds like a wonderful drink. Can't wait for the day I can stroll into SPEC's

[OvenmeisterGeneral]

Thanks for the invite.Best mix for me is about a pound per 2 and a half gallons of water.As to the original post,I haven't had much success with rice-based alcohol.I can't really get ahold of the mold they use and the few times I've tried making sake I ended up with about the strongest rice vinegar you ever tasted,lol.

[RVW]

if it turn to vinegar that mean your batch was infected by another yeast

the yeast make alcohol out of the rice...and the vinegar yeast eat the alcohol to make vinegar

as for the yeast ball they are easy to find...if you live in a city in any grocery store that got asian food. but im not in a city so i ordered 4 balls on amazone for couple of bucks

if you have difficulty finding it i can send you the link of where i buyed mine...very potent those

[OvenmeisterGeneral]

If you ever get a bad tooth abcess,you'll understand.I usually drink about a half pint of ever clear straight and I'm feeling good.

[OvenmeisterGeneral]

Lol,I live over 400 miles away from any significant gook population and over 100 miles away from the niggers.

[OvenmeisterGeneral]

You know your vodka,my friend.

[RVW]

ah then amazon it is then =)

also maybe your yeast ball were infected to begin with...sometime they turn batch with the wrong yeast in it because they are not produced in the kind of facilites we have in the west.

so it have a bit of vinegar yeast in it and down the drain goes your batch. thats why you are better taking your yeast ball from a source that is known to have turned in wine

after that you never have to buy any more has you can harvest your own from your batch and the quality is garanteed

your yeast ball probably had some kombucha mother in it ...as they sell that too for people that want to make those chintok pickles. so thats probably where your contamination came from

[OvenmeisterGeneral]

No,I tried it with bread yeast the first time because I didn't have internet and I didn't know I needed morimori or whatever that mold is.Then I tried it without.Same result both times.Also,I didn't wash the rice or polish it down so the seed husk was thin and I also didn't soak it to start the malting process.I watched a documentary on it later to find out where I went wrong and later discovered I should have done all of that.

[RVW]

i dont polish rince or soak my rice. i directly cook it and thats all(of course it wont be a grand cru, but thats not stopping it to turning all fine, thats not supposed to be the factor in your affair)

yeah without the proper mold to 'work out' the rice for you that will never work

[Shadilay]

@OP

Have you tried making this with different types of rice? Chinese cuisine typically uses short grain rice. It has a higher sugar content and that's what makes it sticky. Do you use short grain rice for this recipe? Or long grain, jasmine, etc.?

EDIT: Does the flavor you described mostly come from the mold strain?

[RVW]

ah! ... short grain is prefered because they want to get a crispier more alcoholy taste. its because when its short grain, most of the grain is made up of the sperm of the grain(whatever its called its the part of the grain that will transform in plant if it sprout) and very little reserve of enegy starch

i want it to be sweet and tasty im not so much after very crisp alcopholy taste so thats why i choose it. the yield will also be alot better quantity and alcohol % wise

a shrt grain will give you 16% max with long grain you will reach more than 20% and you will still have alot of residual swetness and tons of cherry flavor. short grain will give you a clearer wine, long grain more of a yellow wine

if you are to use short grain do not go for super expensive sushi rice or whatever, some calrose rice that you can get in 20lbs bag will give you THE EXACT SAME RESULT as the its the structure of the grain that matter...calrose short grain dont carry more reserve starch in its grain than a pricey short grain rice

whoever tell you that his hyper expensive (insert unpronouncable japanese name here) rice give way better wine is just a lier buying all the folklore. polishing the rice is also just a way to take away some starch to only ferment the endosperm middle...with polished rice you may go down to 13% alcohol but it will be almost totally clear and taste like a kind of vodka